Rigatoni with roasted sweet potatoes

This is another recipe I found in my Taste of home simple and delicious magazine.  I did make some changes to make it serve my family.  It was rather good for a vegetarian meal.  Great flavor.  Everyone also seemed to like it.
I liked how this meal cooked up.  I cooked the noodles, made the sauce and toasted the walnuts while the veggies baked in the oven then it all came together quickly after that.  I loved the flavor of the roasted veggies too.

Ingredients

• 3 medium large sweet potatoes, peeled and cubed
• 1 large onion, halved and sliced
• 2 teaspoons minced garlic
• 1 heaping Tablespoon olive oil
• 1 teaspoon salt
• heaping 1/2 teaspoon sage
• 1/4 teaspoon pepper
• 3 cups uncooked rigatoni (I think I actually used penne)
• 2 Tablespoons butter
• 1 cup heavy whipping cream
• 1/2 cup cooking sherry (original was white wine or chicken broth)
• 1/2 cup chopped walnuts, toasted
• shredded Parmesan cheese

Directions

1. Place sweet potatoes and onion in an ungreased 15 X 10 inch baking sheet.  Combine garlic, oil, salt, sage and pepper;  drizzle over veggies and toss to coat.
2. Bake uncovered at 400 for 20-25 minutes or until potatoes are tender, stirring occasionally.
3. Meanwhile, cook rigatoni according to package directions.  In a small saucepan, combine butter, cream and wine.  Bing to a gentle boil;  cook for 10 to 12 minutes or until slightly thickened.
4. Drain rigatoni; return to pan.  Add cream sauce, veggies and walnuts;  toss to coat.  Sprinkle with cheese.